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Peanut Noodle Salad with Shredded Tofu

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Ingredients

  • 150 gram ramen noodles Can be subbed for other thicker noodle types
  • 1 red bell pepper
  • 2 green onions
  • 1/2 pointed cabbage
  • 100 gram carrots

Shredded tofu

  • 400 gram firm tofu Pressed
  • 1 tbsp neutral oil
  • 2 tbsp soy sauce

Peanut dressing

  • 2 tbsp peanut butter
  • 1-2 cm fresh ginger
  • 2 gloves garlic
  • 2 tbsp lemon juice
  • 1 tbsp cane sugar
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tsp sesame oil
  • 200 ml water

Instructions

  • Shred the tofu using a the large holes on a grater. Grate the tofu into a bowl, and season liberally with soy sauce. Heat some oil in a frying pan over medium heat and add the tofu. Fry the tofu in total for about 15 minutes, or until browned. Do not stir to often.
  • Boil water and cook the ramen noodles for 3 minutes. Drain and rinse with cold water. Set aside.
  • Chop all veggies finely, in thin sticks or strips, or use a grater for this.
  • Peel and finely chop the ginger in small pieces, peel and press the garlic. Create the peanut dressing by putting all ingredients in a sauce pan over low heat and stir until combined. It should be easily pore-able, if not, add more water.
  • Combine the noodles, veggies, tofu and peanut dressing in a big bowl. Serve directly while still crunchy!